Research Article
Serotype Distribution of Salmonella Isolates from Turkey Ground Meat and Meat Parts
Table 1
Number and percentage of Salmonella serotypes isolated from ground turkey and turkey meat parts.
| | Serotypes | Percent | Number of isolates | Total | | Ground turkey | Meat cuts | Breasts | Legs |
| | S. Corvallis | 27 | 39 | 5 | 1 | 1 | 46 | | S. Kentucky | 13 | 22 | — | — | — | 22 | | S. Bredeney | 12 | 2 | 6 | 2 | 10 | 20 | | S. Virchow
| 12 | 20 | — | — | — | 20 | | S. Saintpaul | 11 | 6 | 6 | — | 6 | 18 | | S. Agona | 10 | 9 | 3 | 3 | 2 | 17 | | S. Heidelberg | 5 | 9 | — | — | — | 9 | | S. Hadar | 3 | — | 2 | 2 | 1 | 5 | | S. Munchen
| 2 | — | — | 2 | 1 | 3 | | S. Stanleyville
| 1 | 2 | — | — | — | 2 | | S. Montevideo
| 1 | 2 | — | — | — | 2 | | S. subsp. I | 1 | 2 | — | — | — | 2 | | S. group C | 1 | 1 | — | — | — | 1 | | S. Typhimurium | 1 | — | 1 | — | — | 1 | | S. Newport
| 1 | 1 | — | — | — | 1 | | Total | | 115 | 23 | 10 | 21 | 169 |
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